Swordfish with Orange Caramel Sauce

Ready in : 45 mins

Swordfish with Orange Caramel Sauce could be just the pescatarian recipe you've been looking for. For $4.61 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 670 calories, 43g of protein, and 38g of fat per serving. This recipe serves 4. 7 people have made this recipe and would make it again. Head to the store and pick up salt and pepper, milk, bread crumbs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 75%, this dish is solid.

Diets

PESCATARIAN

Ingredients

equal sizes of swordfish

4

milk

0.5 cup

panko

1 cup

bread crumbs

0.5 cup

parmesan cheese

0.5 cup

salt and pepper

4 servings

sage and marjoram

4 servings

orange

1

butter

4 tablespoon

sugar

4 servings

Cooking in Steps

1
Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper.

parmesan

salt and pepper

breadcrumbs

swordfish

marjoram

panko

sage
2
Mix well.
3
In another plate place the milk or cream.

cream

milk
4
Dip the swordfish into the milk and let any excess drip away.

swordfish

milk
5
Roll into the panko-parmesan mixture and press it against the swordfish to adhere.

swordfish

parmesan

panko

roll
6
In a large skillet melt 2 tablespoons of butter. When melted add the swordfish and cook until nicely golden on each side and the fish is springy yet cooked.

swordfish

butter

fish

frying pan
7
Remove the swordfish from the skillet and let it rest while preparing the sauce.

swordfish

frying pan
8
Remove all the cooking butter from the skillet and place the skillet over medium high heat.

butter

frying pan
9
Add the orange juice and reduce by half.

orange juice
10
Add the butter remaining, the sugar and reduce until a thick sauce is crated.

butter

sugar
11
Serve the sauce over the fish or alongside.

fish
12
If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.

butter

sugar

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Swordfish with Orange Caramel Sauce

Diets

PESCATARIAN

Ingredients

equal sizes of swordfish

4

milk

0.5 cup

panko

1 cup

bread crumbs

0.5 cup

parmesan cheese

0.5 cup

salt and pepper

4 servings

sage and marjoram

4 servings

orange

1

butter

4 tablespoon

sugar

4 servings

Cooking in Steps

1 Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper.

parmesan

salt and pepper

breadcrumbs

swordfish

marjoram

panko

sage

2 Mix well.

3 In another plate place the milk or cream.

cream

milk

4 Dip the swordfish into the milk and let any excess drip away.

swordfish

milk

5 Roll into the panko-parmesan mixture and press it against the swordfish to adhere.

swordfish

parmesan

panko

roll

6 In a large skillet melt 2 tablespoons of butter. When melted add the swordfish and cook until nicely golden on each side and the fish is springy yet cooked.

swordfish

butter

fish

7 Remove the swordfish from the skillet and let it rest while preparing the sauce.

swordfish

8 Remove all the cooking butter from the skillet and place the skillet over medium high heat.

butter

9 Add the orange juice and reduce by half.

orange juice

10 Add the butter remaining, the sugar and reduce until a thick sauce is crated.

butter

sugar

11 Serve the sauce over the fish or alongside.

fish

12 If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.

butter

sugar

Nutrition ?

Similar Recipes

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

Kenyan Pilau

Broccoli Rabe with Tomatoes, Anchovies & Spaghetti

1
Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper.

2
Mix well.

3
In another plate place the milk or cream.

4
Dip the swordfish into the milk and let any excess drip away.

5
Roll into the panko-parmesan mixture and press it against the swordfish to adhere.

6
In a large skillet melt 2 tablespoons of butter. When melted add the swordfish and cook until nicely golden on each side and the fish is springy yet cooked.

7
Remove the swordfish from the skillet and let it rest while preparing the sauce.

8
Remove all the cooking butter from the skillet and place the skillet over medium high heat.

9
Add the orange juice and reduce by half.

10
Add the butter remaining, the sugar and reduce until a thick sauce is crated.

11
Serve the sauce over the fish or alongside.

12
If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.